Togħmiet: A taste of Malta’s humble table

Discover Malta's forgotten flavours in an intimate culinary experience with historical cook Moyra Sammut. Savour surprise courses inspired by traditional recipes, seasonal ingredients and homemade preserves, paired with local wines and captivating stories of Malta\'s food What did the Maltese eat before modern restaurant menus? How did generations transform humble, seasonal ingredients into dishes rich in flavour, ingenuity and tradition? Togħmiet (Maltese for 'tastes') invites you to discover a side of Malta's culinary heritage rarely encountered in restaurants today. At the heart of this experience is cucina povera — the resourceful cooking of ordinary people, shaped by the seasons, scarcity, faith and centuries of cultural exchange. But this is no ordinary traditional Maltese meal. Historical cook Moyra Sammut, renowned for her work with Ġenna tal-Art, brings to the table her own collection of treasured recipes, homemade preserves, conserves and distinctive flavour combinations, drawing on culinary knowledge handed down through generations. Using locally sourced, seasonal ingredients, she recreates tastes that have largely disappeared from everyday Maltese cooking. There is no published menu. Instead, allow yourself to be surprised as course after course arrives on shared platters, each revealing something of Malta's remarkable food story. Expect forgotten ingredients, unexpected flavours and dishes you are unlikely to find elsewhere. Accompanying the meal, wine anthropologist Rachel Radmilli will guide guests through a selection of local wines paired with the food, exploring the relationship between wine, culture and the Maltese landscape. Throughout the evening, fascinating historical anecdotes will reveal how Maltese food traditions evolved through necessity, resourcefulness and the influences of the many cultures that shaped these islands.